With my kiddos- sometimes we need to find a way to disguise our veggies! Lately I have been having a fun time experimenting with ways to do this. I tried this recipe and my 4 and 2 year old thought they were “cookies” and each ate 2 or 3! SUCCESS- in my book!! Their favorite “dip” was sour cream. And in case you were wondering they taste a lot better than they look. So no judging until you try them!
6 scoops Honeyville Ova-Easy Eggs + 9 scoops Water
1/4 cup Olive Oil
2 tsp. Salt
1/2 tsp. Pepper
1 tsp. Dried Basil
1 tsp. Dried Oregano
3 cups Honeyville Freeze Dried Zucchini (blended)
1 cup Honeyville Freeze Dried Corn
1 cup Honeyville Freeze Dried Cheddar Cheese
1 3/4 cups Honeyville All-Purpose Flour
Re-hydrate corn and cheese and drain. Blend zucchini in a blender and then add 3/4 cup of water, mix well.
In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk together.
Then add zucchini, corn and cheddar cheese and stir thoroughly.
Add flour and stir well- make sure there are no pockets of flour that are hidden (trust me on this one!)
Heat a large griddle (or skillet), spray with cooking spray, and then use an ice cream scooper to scoop batter onto the griddle and flatten. Cook each side until golden brown. Remove from griddle, serve warm with sour cream, salsa, or a butter mixture.
Put your 3 cups of zucchini in a blender and blend those chunks into small pieces or even powder. Then add 3/4 water and mix well.